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Sunday, October 30, 2016

Do you ever have left over candy after the trick or treaters have come and gone? I almost always buy too much, which of course means that I need to get rid of it very quickly, as I never met a "treat" I didn't love! Today, we are celebrating leftover Halloween candy by creating recipes using that candy! I made these cute, little Candy Filled Lollipops using mini candy corn and candy corn sprinkles. They are simple to make and only take about 45 minutes from start to finish!

Candy Filled Lollipops

1/2 cup + 1 tablespoon Sugar

1 tablespoon Light Corn Syrup

1 /8 cup Water

Candy Thermometer

1/2 teaspoon Clear Vanilla Flavoring

Mini Candy Corn

Candy Corn Sprinkles

Mini Lollipop Mold

6-6" Lollipop Sticks(makes 6 Lollipops)(printable recipe at end of post)

This is the lollipop mold I used. I bought this at Michael's.

Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.

Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!

Thanks for stopping by and joining me!

Please scroll down to see how my fellow members of #SundaySupper are getting rid of their Halloween candy this year!

Supper

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 6 LollipopsAuthor: The Freshman Cookprint recipe

Candy Filled Lollipops

prep time: 30 MINScook time: 8 MINStotal time: 38 mins

INGREDIENTS:

1/2 cup + 1 tablespoon Sugar

1 tablespoon Light Corn Syrup

1 /8 cup Water

Candy Thermometer

1/2 teaspoon Clear Vanilla Flavoring

Mini Candy Corn

Candy Corn Sprinkles

Mini Lollipop Mold

6-6" Lollipop Sticks

INSTRUCTIONS:

Add the sugar, corn syrup and water to a small saucepan. Use a small saucepan with a pouring spout on the side. If you use a large saucepan, the mix will burn before it reaches temperature. Bring the mixture to 300 degrees F. This is the hard crack stage. Immediately remove the pan from the heat. Let the bubbling calm down. Add vanilla flavoring and quickly mix with a spatula or spoon. Just one or two stirs is plenty.

Pour syrup into molds. Add sticks to the molds. Start adding one or two candy corns to each sucker. Add candy corn sprinkles. Place mold on a baking rack to set up. Let lollipops set up until mold is only slightly warm. Once set, remove from mold. After lollipops are completely cooled, place lollipops in plastic bags, tie with ribbons, and give to friends!

Today I thought I would rerun a post from a few years ago when I made these Chocolate Sandwich Cookies with a Halloween theme! These cookies were a popular post, and there is no question why. They are cute, colorful, and so good!!! You don't need anything special to make these except for 2 cookie cutters, which if you need to buy them, should cost about $2.00. These cookies can easily be changed up. You can use the same base, a ghost for the cutout on the top, and leave the frosting white!!

In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.

Add eggs and vanilla. Beat until combined.

Add the flour mixture, and mix together.

Take dough and divide into pieces. Roll out between wax paper.

Freeze pieces in the freezer overnight.

Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.

Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.

Make your frosting:

Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.

Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.

Place some of the frosting in a small bowl and color it orange.

Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.

Using a small knife or an offset spatula spread the frosting onto the solid cookie base.

Place the top of the cookie gently over the frosting.
If you make these cookies I would love to hear about them! I know you will enjoy them!

INSTRUCTIONS:

In a mixing bowl beat butter, sugar, and brown sugar, until light and fluffy.

Add eggs and vanilla. Beat until combined.

Add the flour mixture, and mix together.

Take dough and divide into pieces. Roll out between wax paper.
Freeze pieces in the freezer overnight.

Preheat oven to 325 degrees. Take 1 frozen piece of dough out of the freezer at a time. Cut out the outside circle with your cutter. Then cut out your inside design. Re roll scraps of dough, and refreeze for 30 minutes.

Cut a back and a front for each cookie. Bake for 8 minutes. Let completely cool.

FROSTING

Pour warm water in a bowl and add the meringue powder. Mix with a whisk by hand until it is frothy~about 30 seconds. Add the cream of tartar and whisk for 30 seconds more.
Pour all the confectioner's sugar into the bowl. Mix together on low speed for 10 minutes.

Place some of the frosting in a small bowl and color it orange.
Put the remainder of the frosting into a bowl and cover to prevent drying. If the frosting is too thick, thin with water, a tiny amount at a time.

Using a small knife or an offset spatula spread the frosting onto the solid cookie base.

Tuesday, October 25, 2016

Halloween is right around the corner, and if you are still looking for the perfect recipe to celebrate with, I have quite a few for you! These yummy recipes have all been linked up to the Celebrate It! Blog Link Party in the last few weeks, and they are all so cute and tasty looking, they needed to be seen again! Enjoy, have fun, and I hope you find something you can't wait to make!!

Sunday, October 23, 2016

Today, we are celebrating pizza, and I thought I would share my very favorite pizza item, the Pizza Steak Hoagie. Growing up, the pizza steak hoagies that I loved were made with cube steak slices that were pounded down and tenderized. I thought I would change that up by using filet mignon for a taste that simply melts in your mouth.

Pizza Steak Hoagie

(printable recipe at end of post)

(makes 2 Sandwiches)

1-8 ounce Filet Mignon

1/2 medium Onion

1/2 cup Mozzarella Cheese, shredded

Pizza Sauce

2 Hoagie Rolls

Trim the fat edges off of the steak. Cut the steak across the thickness of the steak. Use a meat mallet to pound down in to thin slices. Cut off any large fat pieces you may have missed.

Slice onion in to thin slices.

Cook the fat in a frying pan. Remove the fat pieces, but leave the juice from the fat.

In a separate pan, saute the onions in a pat of butter.

Pan fry the steaks, to medium rare, in the pan where you cooked the fat.

Spread the pizza sauce on to the bread. Add the sauteed onions to the bottom piece and the cheese to the top piece.

Place under broiler until onions are hot and cheese is melted.

Place meat on top of onions.

Enjoy your Pizza Steak Hoagie!

Thank you for joining me today and Thank you to Coleen from The Redhead Baker for being our host for this fun and tasty event!

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 2 SandwichesAuthor: The Freshman Cookprint recipe

Pizza Steak Hoagie

INGREDIENTS:

1-8 ounce Filet Mignon

1/2 medium Onion

1/4 cup Mozzarella Cheese, shredded

Pizza Sauce

2 Hoagie Rolls

INSTRUCTIONS:

Trim the fat edges off of the steak. Cut the steak across the thickness of the steak. Use a meat mallet to pound down in to thin slices. Cut off any large fat pieces you may have missed.

Slice onion in to thin slices.

Cook the fat in a frying pan. Remove the fat pieces, but leave the juice from the fat.

In a separate pan, saute the onions in a pat of butter.

Pan fry the steaks, to medium rare, in the pan where you cooked the fat.

Spread the pizza sauce on to the bread. Add the sauteed onions to the bottom piece and the cheese to the top piece.

Friday, October 21, 2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween!

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.

Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.Bake for 15-20 minutes. Cool completely.

Slice the tops off of each cake, so they are level. Then slice each cake in half.

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.

Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.

Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.

Thanks for joining me today!Here are some other Candy Corn recipes you might enjoy:

INSTRUCTIONS:

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.

Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.

Slice the tops off of each cake, so they are level. Then slice each cake in half.

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.

Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.